Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

strawberry cheesecake semifredo

A probiotic dessert everyone can enjoy!

Not all frozen desserts need to be overly sweet and rich. This strawberry cheesecake semifreddo is refreshingly light but will hit the spot if you’re craving a little cold, creamy decadence. We used dripped homemade yogurt cream cheese to give this strawberry semifreddo a tangy, cheesecake-like flavour. Roasted buckwheat or crushed nuts add a delightful crunch to the creaminess. It’s sugar free and gluten free.

Semifreddo means ‘half-cold’ in Italian and refers to a chilled or half-frozen dessert that’s traditionally made with eggs, cream and sugar. When served, the consistency should be cold and mousse-like but not icy. We have left out all the above ingredients and relied on the creaminess of homemade cream cheese for body and used honey and fruit for sweetness.

strawberry cheesecake semifredo

The recipe is easy but some forward planning is required. Once you have homemade yogurt, dripped in a muslin cloth to remove the whey you are ready to begin. Semifreddo requires no churning in an ice cream maker - all you need is a blender. The Vibe Blender will give you superior creaminess! The process is as simple as making a smoothie and takes just as long. The hardest part is waiting for the semifreddo to properly chill—five hours at least—and then for an additional 30 minutes when it thaws.

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Strawberry cheesecake semifredo

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